Korean Kimchi Burgers

• 3 cups finely shredded napa cabbage
• 1/2 cup thinly sliced green onions, divided
• 3 tablespoons seasoned rice vinegar
• 4 teaspoons minced garlic, divided
• 4 teaspoons minced fresh ginger, divided
• 1 tablespoon toasted sesame oil, divided
• 1 1/2 teaspoons Asian chili garlic sauce, divided
• 1/4 cup mayonnaise
• 1 1/2 pounds ground beef chuck
• 2 tablespoons soy sauce
• 4 hamburger buns, split

1. Heat grill to high (450u0b0 to 550u0b0).
2. Mix cabbage, 1/4 cup green onions, the vinegar, 1 tsp. each garlic and ginger, 2 tsp. sesame oil, and 1/2 tsp. chili sauce in a large bowl. Set relish aside, stirring occasionally. In another bowl, mix mayonnaise with remaining 1 tsp. chili sauce.
3. Combine beef, soy sauce, and remaining 1/4 cup green onions, 1 tbsp. each garlic and ginger, and 1 tsp. sesame oil. Shape into 4 patties, each about 1/2 in. thick.
4. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill burgers, covered, turning once, 7 to 8 minutes total for medium. In the final minutes, toast buns.
5. Spread bun bottoms with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage relish on each. Serve with remaining relish.
6. Shortcut: Omit the relish and use kimchi from the refrigerated section of a supermarket or Asian market; the recipe will be saltier.
7. Note: Nutritional analysis is per serving.

cabbage, green onions, rice vinegar, garlic, fresh ginger, sesame oil, asian chili garlic sauce, mayonnaise, ground beef chuck, soy sauce, buns

Taken from www.myrecipes.com/recipe/korean-kimchi-burgers (may not work)